Grilled Rosemary Chicken
Serve with a green salad and new potatoes.

Servings: 8

• 8 boneless skinless chicken breasts halves
• 3 cloves garlic, quartered
• 3 tablespoons extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crumbled
• 1 teaspoon freshly ground black pepper (or to taste)
• Salt (optional or to taste)

Mix together the garlic, oil, mustard and lemon juice in a blender and porcess until smooth.

Add rosemary and pepper. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade.

Prepare grill by brushing grates lightly with oil and heating to medium heat. Grill chicken 12 minutes (meaty sides upward), flip over and cook another 20-25 minutes or until fully cooked.

Or, if broiling, preheat broiler to the broil setting and place chicken on an oiled broiling pan. Broil about 7 inches from the heat source for about 25 minutes, flip over and broil another 20 minutes or until fully cooked.

Per Serving: 183 Calories; 7g Fat (34.6% calories from fat); 1g Saturated Fat; 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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